I have a new recipe for you today and it is so incredibly easy. As my favorite food blogger often says, it’s “embarrassingly easy” actually. Sometimes those are the best ones because low maintenance means time-savings, which I can certainly appreciate and I’m sure you can too.
Carrots are a super underrated vegetable IMO. They’re cheap, easily accessible, tasty, and so incredibly versatile. They are one of those staples that I nearly always have on hand, and it’s easy to do so because they “keep” forever (ok, maybe not forever but at least for a couple of weeks).
The most obvious use for carrots is peeling, chopping, and snacking on them raw (elementary school lunch style). Oh, and a brief PSA: you MUST use the whole carrots and not the baby ones because they taste 100x better. Every once in a while when I eat a baby carrot from a veggie tray, I feel like it tastes like… water. Anyone else with me on this? Maybe I’m just a carrot snob.
In addition to crudité, I also like to shred or grate carrots on top of salads. They add the perfect crunch and as long as you have greens, carrots and some dried fruits/nuts on hand, you can make a decent salad in a pinch without a whole lot of fresh produce.
Lastly, I love roasting carrots for a quick, simple, and colorful side dish. If you ever find yourself in need of an interesting vegetable but it’s been awhile since you made it to the grocery store – this is the one! The only out-of-the-box ingredient you need is turmeric, which seems to be one of those “it” things and is now super easy to find. I got mine at Trader Joe’s and have been looking for more ways to incorporate it. Any favorites I must try?
Together, turmeric and cinnamon make for a warm and spicy blend with just the right amount of earthiness. For more information on the flavor profile and some uses for turmeric, The Kitchn has a short and sweet write-up.
In addition to its unique taste and bright pigment, turmeric (more appropriately – curcumin, which is a component of turmeric) may also suppress certain inflammatory pathways that are linked with chronic disease. Cool, right? Herbs and spices in general are a great way to add flavor to a dish while also providing beneficial compounds so if you don’t already incorporate them into your cooking, I would highly recommend it.
These would pair perfectly with your favorite protein for an easy week-night meal and I may even go so far as to say they would be an easy addition to your Thanksgiving table. Either way, they taste pretty damn good.Print
Sweet and Spicy Turmeric Roasted Carrots
These sweet and spicy turmeric roasted carrots are a quick, simple and colorful side dish packed with warm fall flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- 1 lb bag of whole carrots, peeled
- 1–2 Tbsp coconut oil, melted
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 2 Tbsp brown sugar
- salt & pepper to taste
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- Chop each carrot in half widthwise (at an angle), then in half lengthwise creating 4 pieces from each.
- Transfer carrots to baking sheet and drizzle with coconut oil.
- Mix spices and brown sugar in a separate dish, then add to carrots. Toss well to coat. Season with salt and pepper to taste.
- Roast 20 minutes, or until carrots are tender but still have a bite and are slightly browned.
- You may leave the carrots whole for a different type of presentation, but this will add to the cook time!
- Feel free to use multi-color carrots or even baby carrots for convenience.
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